Hello! Today I will tell you how to prepare for the winter jumped out of the draining. For such sweet delicacy, you can use overripe fruits. If the drain is well separated from the skin, they can be cleaned before cooking. And if not separated, it does not matter. Could cope with skins and turn a blender to a homogeneous consistency.
Since a dense consistency is brewed in the form of a puree, it can sprinkle. For the cooking of plum jam on this recipe, it is recommended to use the minimum level of fire. The mass is boosted to the desired density. In the hot form, the delicious delicacy will be albeit than in the frozen version.
For canning, it is necessary to prepare glass jars, you can take small containers with screw lids. Pooked for cooling can be left at room temperature without turning and not covered. When jars are room temperature, you can attribute to the cellar. It is advisable to leave for a day in the room.
The fragrant and thick jumped out of the drain is perfectly suitable for freshly baked pancakes, pancakes and cheesecakes. You can use as a filling for yeast pie and buns.
Ingredients for cooking
- Plums - 500 g
- Sugar sand - 600 g
How to cook delicious thick jumped out of plums for the winter
Ripe plums rinse under water from the plaque. Felt the fruits into two halves to remove the bone. If inside plum worms, then change the fruit for a good plum. If you wish, you can remove the skirt.
Take a thick-walled saucepan for cooking. Share in it prepared plums. In this form you need to weighplifting to take the required amount. Pour sugar sand into the pan, mix and send on the stove. 
Before boiling, you need to cook on a strong fire. After that, tomorrow fruits with sugar on a small heat before soft, it will take about 15 minutes. The resulting foam must be removed with a spatula or spoon. 
Then remove the saucepan from the fire. Connect a blender, turn a mass into a homogeneous consistency. It is necessary to work carefully, as there may be hot splashes. 
Return a mass to a minimum fire. Peel for 20-30 minutes to a dense state. Glass jars for jammed to disinfect for a couple, dry and cool. Screw covers must be pouring boiling water for a couple of minutes, dry. Purplified jumped from draining on jars. 
Tightly close the screw or iron lid. Leave for cooled at room temperature. 
Drug residue, cooked on this recipe, can be served with tea, milk or cocoa drink. With it, very tasty pies are obtained, and the filling does not follow. If you dilute the spoon of jam in boiling water, it will turn out a sweet and fragrant homemade drink. Bon Appetit! 
Step-by-step recipe for apple-plum jacket in a slow cooker with photo.
- National cuisine: Russian kitchen
- Dish type: Conservation
- Compassion complexity: Very simple recipe
- Preparation technology: for a couple
- We will need: Multicooker
- Preparation time: 20 min
- Time for preparing: 2 hours 30 min
- Number of portions: 12 servings
- Number of calories: 45 Kokaloriy
- Reason: post, dessert, snack
Pooh is prepared from fruit-berry puree, brewing with sugar in one app. Ready jumper has a homogeneous not very thick consistency. It is better to cook came from a mixture of various fruits and berries. Gelic properties have drains, red currant, gooseberry. Summer apples do not possess such qualities, so I prepared a rumor assorted - plum and an apple. Very convenient to cook jam in a slow cooker. The ratio of sugar to fruit in the finished (purified form) is taken to 1 kg of sugar - 1200 g of fruit puree (in case of hermetic silence). If you need a double consistency, 1,500 g fruit mashed potatoes are taken and boils longer.
Ingredients for 12 servings
- Sugar 1000 g
- Plum 600 g
- Apple 600 g
Stephago
- To prepare a junior - assorted, you need to take apples, plums, sugar.
- Wash drain, dry, clean from the bones, pouring.
- Apples wash, dry, cut into slices (better pouring), but apples of this variety are very easy to boil.
- Connect the plum puree with slices of apples. Mix.
- Mashed heat on slow fire. In the puree, add half the required amount of sugar. Mix. Leave for 10 minutes on the stove.
- Loaded puree to lay out in a slow cooker (I have a multicooker Panasonic). Close the lid. Enable cooking mode "Baking". Set the time of 15 minutes. Enable "Start". Through time, add the rest of the sugar, mix and switch to the "quenching" mode. Set the time 2 h. 30 min.
- Jerked ready.
- It was hot to be packaged into heated dry banks, hermetically seal them, turn down the neck until cooling. Store in a dry place. Use jumped when baking pies, serve to pancakes, Oladiam.
Drain jam enjoys well-deserved popularity in our country. Especially loved by its residents of the southern regions, where plums grow literally in every yard. But Northells without any problems can prepare the jam from draining for the winter, because in September, even in the most remote regions, prices for these fruits are quite democratic. And cook the plum jam in a slow cooker is very simple.
The only enough mutoring action during the workpiece for the winter of a plum jam is to separate bones. But it is necessary to do this. Otherwise, cook the jam is very simple in a slow cooker. For him, no additional ingredients, only plums and sugar. Moreover, sugar takes a little, because the plums themselves are quite sweet.
A multicooker and here turns out to be a wonderful assistant. Drain jam in it completely does not burn for the bottom. It is enough to open the lid and mix only once, in the middle of the cooking process. Agree, a huge difference with the way we usually stand near the plate, stirring jam and removing the foam.
And it turns out the jam from the plums in a slow cooker is very tasty, gentle and fragrant. Present sodium, which you can indulge yourself all winter!
From the draining also suggest cooking:
- as well as
Ingredients for plum jam
- 1 kg Drain without bones
- 0.5 kg of sugar
Prepare the necessary ingredients. Promotion of plums, cut on halves and remove bones. Mind floor kilo sugar sand.
Pour plums into a multicooker bowl, fall asleep sand and mix. We leave for 15 minutes so that sugar is slightly resolved. 
When the time expires, close the lid and turn on the extinguishing mode for 40 minutes. 
After 20 minutes, the lid needs to open and mix to make sure that the sugar was dissolved and did not stick to the bottom. 
Delicious plum jam on the simplest recipe in the slow cooker is ready! You can spill along sterilized jars and close sterile covers. Banks and covers I preliminarily sterling over the ferry for 10 minutes. 
Now you can drink with cold winter evenings to drink choles with a plum jam in principle.
If something is unclear to you, I propose a video from the preparation of a plum jam in the Redmond multicooker.
Plum was erupted today in abundance! What only plum blanks are not in the populat on the owners. I share my homely, fast, but amazingly delicious recipe for making a plum jam in a slow cooker for the winter.
For novice cooks I tell: the jam has a number of differences from jumped. Cook jam at high temperature, but no more than an hour, or even less. At the exit - the consistency of thick jam, but not such a "persistent", like a junior. Poo is preparing from pürated fruits, and the jam is one of the whole or chopped into pieces.
So, about the recipe. In addition to plums and sugars, additives are contained in a plum jama: cinnamon and citric acid.
Plum is washed with water. Cranes with a knife and open into two halves. The bone is deleted at the same time, but the skin remains. Next, plum halves are crushed by cubes.
Cubes are sent to the main multicooker bowl. Clean, but dry drain will require some water. We were ringed fruit immediately before preparation, so it would be enough that remains on slices.
Sugar joins plum.
The multicark starts in the "quenching" mode for 30 minutes. With the help of a blade or spoon, the drain is mixed with sugar until the sugar fell completely. After that, the jam is stirred every 5-7 minutes before the timer signal. The resulting drain foam must be removed.
After 30 minutes, the jam is challenged with cinnamon. You can use ground, and you can cut a slightly cinnamon in plums, and then remove it. Then the multicooker starts in more active "Baking", but only 15 minutes, and at the same time the stirring of the jam is almost not stopped.
5 minutes before preparedness in the multicooker bowl, citric acid is absorbed.
Jam from the plum in a slow cooker is ready!
If you decide to stock by this unmatched aromatic dessert ingredient of the future, run it into sterile floor-liter cans, close and turn it over to the lid until a complete cooling. Everything, now cooked in a multicooker, a plum jam is ready for winter.
Cakes and cakes, pies and cupcakes - these joys of sweet tech must certainly turn on our home jam from the draining. Well, what can be a comparison with the shop, full of starch, surrogate?
Cinnamon stick will give the plum jam the unique taste and an unforgettable fragrance.
Three tea spoons of plum jam at breakfast - positive morning provided!
